Recipe

Traditional Chicken and Noodles

A cozy, old-school bowl with a warm spice twist: tender chicken, slick egg noodles, and a rich broth kissed with garlic, bay, and a whisper of paprika.

By Matt Campbell

•

4.8

A steaming bowl of traditional chicken and egg noodles in a creamy, golden broth with fresh parsley on top on a wooden table

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Chicken and noodles is the culinary equivalent of a thick blanket and a good movie. It is familiar, filling, and unapologetically soothing. The traditional version is all about tender chicken and a brothy, lightly thickened base that clings to noodles in the best way.

This recipe keeps that classic heart, but nudges the flavor a little brighter and more aromatic with pantry spices you probably already have: smoked paprika for gentle warmth, thyme and bay for that slow-simmered vibe, and a tiny pinch of nutmeg that makes people pause and ask, what is that? (In a good way.)

It is weeknight-friendly if you use rotisserie chicken, but it also rewards you if you simmer your own chicken thighs. Either way, you end up with a pot that disappears fast.

A pot of chicken and noodles simmering on a stove with a wooden spoon resting on the rim

Why It Works

Cozy texture, not gluey: A quick flour-and-butter roux thickens the broth just enough to coat the noodles without turning it into paste.
Layered flavor the easy way: We bloom spices in butter and sautéed aromatics so the broth tastes like it simmered all day.
Juicy chicken every time: Chicken thighs stay tender and forgiving, even if you simmer a little longer than planned.
Balanced seasoning: Lemon at the end lifts the whole pot and keeps it from tasting flat or overly heavy.

Pairs Well With

Buttered cornbread
Simple green salad
Crispy roasted broccoli
Quick pickles

Storage Tips

Fridge: Store in an airtight container for up to 4 days. Chicken and noodles thickens as it sits because the noodles keep drinking broth.

Reheat: Warm on the stove over medium-low, stirring often. Add a splash of broth or water, 2 tablespoons at a time, until it looks silky again. Taste for salt after thinning.

Freeze (best method): If you want great texture, freeze the broth and chicken without noodles for up to 3 months. Cook fresh noodles the day you reheat. If you must freeze it fully assembled, expect softer noodles.

Make-ahead tip: Cook noodles separately, toss with a tiny bit of butter or oil, then store them apart. Combine when reheating for the least soggy situation.

Common Questions

Can I use rotisserie chicken?

Absolutely. Shred about 3 to 4 cups meat. Make the broth base as written, then stir the chicken in during the last 5 minutes so it stays tender.

How do I keep the noodles from getting mushy?

Do not overcook them. Stop when they are just tender, then take the pot off the heat. For leftovers, storing noodles separately is the biggest win.

Can I make this in a slow cooker?

Yes, with one tweak. Cook the chicken, broth, veggies, and spices on low for 6 to 7 hours (or high for 3 to 4). Make the roux on the stove, whisk it in for the last 30 minutes, then add noodles near the end and cook until tender.

What if my broth is too thick?

Add more broth or water a splash at a time, and bring it back to a gentle simmer. It loosens fast.

What if my broth is too thin?

Simmer uncovered for 5 to 10 minutes. If you want more body, mix 1 tablespoon flour with 2 tablespoons cold water, whisk it in, and simmer for 2 to 3 minutes.

Is it spicy?

It is more warm than spicy. If you want heat, add a pinch of cayenne or crushed red pepper when you bloom the spices.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (6 to 8 quarts)
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Whisk (helps smooth the roux into the broth)
Measuring spoons and cups
Tongs (handy for pulling chicken out)

The first time I tried to make chicken and noodles from scratch, I got cocky and treated the noodles like they were invincible. They were not. Ten minutes later, I had a pot of delicious chicken soup with what can only be described as noodle confetti. Still comforting, still edible, but not the vibe.

Now I cook it like a friend who actually wants you to win: gentle simmer, noodle timing, and a little spice bloom at the start so the whole kitchen smells like you have your life together. This version is still traditional at its core, just with enough aromatic warmth to make it feel special on a random Tuesday.

Traditional Chicken and Noodles

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery ribs, sliced
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried thyme
1 bay leaf
1/8 tsp ground nutmeg (optional but highly recommended)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 lb bone-in, skinless chicken thighs (or 1 1/2 lb boneless thighs)
8 cups low-sodium chicken broth
2 tbsp all-purpose flour
10 oz wide egg noodles
1 tbsp fresh lemon juice (about 1/2 lemon)
2 tbsp chopped fresh parsley (optional)

Optional cozy add-ins: 1/2 cup frozen peas (stir in at the end) or a pinch of cayenne for heat.

Instructions

Sauté the aromatics. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and lightly golden at the edges.
Bloom the spices. Add garlic, paprika, thyme, bay leaf, nutmeg (if using), salt, and pepper. Stir for 30 seconds to 1 minute until very fragrant.
Make the roux. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to coat everything and cook off the raw flour taste. You are not trying to brown it deeply, just build a little body for the broth.
Simmer the chicken. Slowly pour in the broth while stirring and scraping the bottom of the pot so the roux melts in smoothly. Add chicken thighs. Bring to a gentle simmer, then reduce heat to low. Cover and cook 25 to 30 minutes, or until chicken is tender and easily pulls apart.
Shred the chicken. Transfer chicken to a plate. Shred with two forks, discarding bones if using bone-in thighs. Keep the pot at a low simmer.
Cook the noodles. Add egg noodles and simmer uncovered, stirring often, until just tender, 7 to 9 minutes (check your package timing). Keep the heat gentle so the broth stays silky.
Finish. Stir shredded chicken back in and simmer 2 to 3 minutes. Turn off heat, add lemon juice, and taste. Add more salt and pepper if needed. Sprinkle with parsley and serve hot.

Matt’s tip: If it thickens too much while you are eating, add a splash of broth and stir. This pot is forgiving, like your favorite sweatshirt.

Nutrition information is estimated.

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